Blueberry Sour Cream Coffee Cake
Moist and tender blueberry sour cream coffee cake with streusel topping. Perfect for breakfast, brunch, or dessert.
Print Pin Servings: 12 slices
Calories: 320kcal
Cost: $8–10
Equipment
- 1 9x13 inch baking pan or bundt pan Greased
- 1 Electric mixer Stand or hand mixer
- 2–3 Large mixing bowls For batter & streusel
- 1 set Measuring cups and spoons Standard set
- 1 Wire cooling rack
- 1 Rubber spatula For folding batter
- 1 Fine-mesh sieve For flour dusting
Ingredients
- 2 cups fresh blueberries Tossed in flour
- 1 cup sour cream Room temperature
- 2 cups all-purpose flour For batter
- 1 cup granulated sugar
- ½ cup unsalted butter Softened
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar For streusel
- ½ cup all-purpose flour For streusel
- 1 teaspoon cinnamon For streusel
- ¼ cup cold butter Cubed, for streusel
- 1 teaspoon lemon zest Optional
Instructions
- Cream butter and granulated sugar together until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding flour and sour cream to the batter, mixing just until combined.
- Gently fold in the flour-coated blueberries.
- Prepare streusel by mixing brown sugar, flour, cinnamon, and cubed cold butter until crumbly.
- Spread batter in greased pan, sprinkle streusel on top. Bake at 350°F (175°C) for 45–55 minutes.
- Cool completely on wire rack before slicing and serving.
Notes
Dust blueberries in flour before folding into batter to prevent sinking. You can use frozen berries, just don't thaw them first.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 150mg | Fiber: 2g | Sugar: 26g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1.5mg